2 x large
all purpose flour
nuts of choice (if can tolerate)
soy sour cream
pure vanilla extract
dark brown sugar, firmly packed
1Preheat oven to 350 degrees F.
2Thoroughly combine 1/2 C shortening & sugar. Add eggs & vanilla. Sift the dry ingredients together & add to shortening mixture, along with sour cream; mix well. Fold in nuts (if can tolerate).
3Combine brown sugar, 1 tbsp shortening & cinnamon.
4Spray bundt pan with cooking spray. Pour batter into pan. Sprinkle brown sugar mixture over batters surface. Take butter knife & run through batter to slightly incorporate the brown sugar mixture into batter.
5Bake 50 - 55 minutes. Let stand for 10 minutes on coolling rack. Invert onto a serving plate & dust with confectioners' sugar.
6SOY SOUR CREAM: Soy Sour Cream
More info: A lactose-free product made from soymilk treated with a souring agent. It has a consistency and cooking properties similar to that of dairy sour cream and may be substituted in equal quantities for it. Soy sour cream can be found in natural food stores as well as some supermarkets (look in the kosher or gourmet cheese areas). It must be refrigerated and should be used within a week of purchase.
About this Recipe
Dietary Needs: Vegetarian